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  1. toshea6

    Second brisket attempt.

    That toothpick was certainly the ticket! I foiled at 154° IT after about 3 hours (when I put in my meat probe). I went for a run, came back and it was 190°. So I tried the toothpick and it was still a little effort to poke. So I wrapped it in another layer of foil, wrapped that in a towel, and...
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    IMAG0279.jpg

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    • Album: Second brisket attempt.
  3. toshea6

    Second brisket attempt.

    Thanks! Yeah I found that out the hard way. I've heard people mention a toothpick, but I wasn't sure what I was looking for with it. That helps. Do you foil your brisket? Liquid? I know a lot of people get packers but I haven't found a butcher yet. Local grocery only sells flats. I'd really love...
  4. Second brisket attempt.

    Second brisket attempt.

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  5. toshea6

    Second brisket attempt.

    So I'm trying another flat. Going with the same rub I used last time which is just kosher salt and coarse pepper. (Texas style?) Last time I had to rush it at the end. The fam was growing impatient. So of course it got pretty tough. Not horrible but not very tender. I'm def going to crutch it...
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    IMAG0278.jpg

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    • Album: Second brisket attempt.
  7. toshea6

    My first Boston bone-in.

    Agreed!!1280461280551280191278339832
  8. toshea6

    My first Boston bone-in.

    Thanks Disco! Mchar it was 6.89lbs. at start and yes it was one long cook! It was pretty chilly today like I said. I had a tough time staying above 230°. I would crank up a little bit and start pushing over 260°. It was like feathering a finely tuned throttle. The easiest part was overnight. I...
  9. toshea6

    My first Boston bone-in.

    Thank you Chef! The rub over night was what I did. Do you still use a water pan AND a drip pan? I would have room for that. Those drippings would make the meat that much more juicy I agree. Even the doggy got in on a little of this. My 3 1/2 year old will prob have a little trouble eating a...
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    IMAG0273.jpg

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    • Album: My first Boston bone-in.
  11. toshea6

    My first Boston bone-in.

    All done! Smells and tastes as good as it looks! About 6lbs. yield. We're a family of six so everyone will have to eat a whole pound!
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    IMAG0269.jpg

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    • Album: My first Boston bone-in.
  13. IMAG0268.jpg

    IMAG0268.jpg

    • toshea6
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    • Album: My first Boston bone-in.
  14. toshea6

    My first Boston bone-in.

    Thanks B! Pushing through the stall now. Im glad i started last night. 9 1/2 hours in and still only 157. Granted its only 26° in IA this morning! Mother nature is really messing with us.
  15. toshea6

    My first Boston bone-in.

    Thanks! Is there any reason to turn the meat around? If there's a thicker end than the other? I've heard some say to do it , others say not necessary. About 6 1/2 in, and IT of 154. Looking good!
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    IMAG0267.jpg

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    • Album: My first Boston bone-in.
  17. My first Boston bone-in.

    My first Boston bone-in.

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  18. toshea6

    My first Boston bone-in.

    I'm doing my first Boston for PP. I'm using Stubbs Rub for pork. I slathered it in canola oil first (not really much taste) and then rubbed on the Stubbs. I'm starting it tonight at 11 so I can get up early and put in my temp probe. Kinda cold in IA tonight but I think I'll be good. Oh, I'm...
  19. IMAG0266.jpg

    IMAG0266.jpg

    • toshea6
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    • Album: My first Boston bone-in.
  20. toshea6

    Newbie smoker from Iowa.

    Thanks for the Ankeny spot. I'll def check it out. I go out on the High Trestle Trail a bit so I'm up that way every now and then. I think my biggest problem that day was the wind (and 19°). I saw a cinder block wind block that someone had up in another thread. Don't know how the wife would feel...
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